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Published on Mar 7, 2010
This is a native way of making brown sugar from matured sugar canes and cooking "CASCARON" after sugar cane juices are extracted from matured sugar canes. This time a machine was used(modern way) to extract the juices rather than using a cow or water buffalo as the source of power. The cane juices are then boiled hard and rapid until it is concentrated to jelly like consistency. While boiling the juices, mixtures of powdered glutinous(sticky ) rice and coconut juice are being mixed and made into round or oblong shapes, then added to the concentrated cane juices until cooked. The cooked CASCARON are then removed and dried and ready to be eaten with coffee or tea as snacks or desserts. The leftover sugar cane will then be stirred and stirred until it becomes hard and dried and produce the so called organic brown sugar to use for coffee,tea or cooking oatmeal and also for baking. become hard and dried to produce the organic brown sugar.